Quick Thai Green Curry

Hey Jude's Note:

This is an easy and versatile, quick meal. Use any type of cooked meat and serve this over steamed rice or cooked noodles. Use low-fat coconut milk if you like. I found this in the Chicago Tribune.

• Total Time: 26 mins
• Prep Time: 10 mins
• Cook Time: 16 mins

Ingredients:

Servings: 4

• 1 tablespoon vegetable oil
• 2 shallots, minced
• 1 inch piece gingerroot, minced
• 1 -2 tablespoon thai green curry paste
• 1 (14 1/2 ounce) can chicken broth
• 2 cups sliced cooked chicken or 2 cups cooked beef or 2 cups cooked pork
• 1 (16 ounce) can coconut milk
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1/4 teaspoon salt
• 1 cup shredded basil leaves
• lime wedge

Directions:

1. Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
2. Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
3. Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.

Reviews

[Chef #1100434]

Thai Green Curry is one of my favorite favorite dishes! I love this recipe because it's so versatile and I am a true green curry critic (and addict). I've made this recipe a few times already and I've tweaked to perfection, and now I enjoy making it at home more than eating it at my favorite Thai restaurant. I add 4 cloves of minced garlic to the shallots and ginger; and for the vegetables I skip the bamboo shoots (not a fan) and instead use 1 green bell pepper, an eggplant, and half cup of peas. I also use 3tbsp of curry paste, an additional half can of coconut milk, a bit more water, and about 4 shots of fish sauce. During the simmer phase I threw in a bunch of Thai basil and 2tbsp of cayenne and 6 red thai chillies chopped... gimme some heat! Thanks for posting a recipe that you really can make your own!

[Charmie777]

Great flavor. I used some cooked potatoes and carrots, with green onions, and sliced red chiles. I also used a lot more curry paste. I doubled the recipe for my family. Next time maybe a little less broth.